www.efss.ch

th 14 European Foodservice Summit Think Tank and Congress for the Industry Broadening Our Horizons | New Markets. New Economics. New Customers. | Listening to the Next Generation of Leadership.

(Monday, 23 September) Tuesday, 24 September Wednesday, 25 September 2013 Conference Language: Zurich/ English (translation into German) Lake Side, Casino Zürichhorn Zurich/Switzerland

Visionary Insights for the European Restaurant Industry

Trends – Management – Marketing – Operations – Strategies Welcome

14th European Foodservice Summit (23), 24 and 25 September 2013

Objective The Summit is the number one European platform for the restaurant industry. Issues we dis- cuss are trendsetting and on tomorrow’s agenda. Together we have created a think tank to analyse the most important changes in the industry as well as an annual forum where we may all share our thoughts on a regular basis. The people who join us are the industry leaders who shape the European restaurant landscape for the future.

Participants Main players (entrepreneurs/senior management) of the multi-unit restaurant and catering industry as well as suppliers and consultants. Seats are limited for suppliers and consultants. There is a maximum of 250 participants to keep the atmosphere intimate. Be a part of the best community and help create a strong Pan-European network! The past European Foodservice Summits (2000-2012) have been very successful. Every year this major platform for main players in the European away-from-home market has attracted more than 200 senior foodservice executives from 20+ nations.

The three partners/hosts FoodService Europe & Boston University is the home GDI Gottlieb Duttweiler Middle East, the leading B2B of the School of Hospitality, Institute, European Institute magazine for the multinational one of the very few hospitality for Economic and Social restaurant industry is published management programs located Studies, is focusing on retailing by the Deutscher Fachverlag in highly selective private uni- and the service industry. Main GmbH in /. versities in the . activities: congresses, semi- The company owns more The School offers a compre- nars, consumer and manage- than 90 titles, which cover 12 hensive four year baccalau­- ment research. For 50 years economic sectors - food and reate degree, customized the independent and future- foodservice are one of the executive education courses oriented institute known as the strengths of the publishing and conducts applied research GDI has been developing and house. Largest publication for the entire range of hospital­ providing knowledge and inno- ‘Lebensmittel Zeitung’. ity segments. vative solutions. www.food-service-europe.com www.bu.edu/hospitality www.gdi.ch

These partners have sound competencies, long-term networks and professionalism in common. It is their goal to get the key players in the restaurant industry together on a regular basis to discuss the future of the European market. As a network of highly respected decision makers and opinion leaders they carefully observe the coming years and changing landscape of their business and the environment. www.efss.ch

Ahead

Restaurant Study Tours, Workshop and Get-together Monday, 23 September 2013

Schedule

11:00 to 17:00 Zurich for restaurant professionals from abroad Visits, talks and lunch Groups of 25 persons max., separate booking

R1 – Zurich BBB: Bahnhof – Bahnhofstrasse – Bellevue (for first-time participants) There is a lot to discover in and around Switzerland‘s largest train- and shopping-station: interesting concepts at the newly opened Europaallee, for example loft five. Further at Paradeplatz the world famous Sprüngli and many hidden hotspots around the Bahnhofstrasse. The tour ends in showing several highlights at the Bellevue, where new concepts as the Sternen Grill are in competition with icons such as the Commercio. Guide: Peter Kern

R2 – Zurich: Asia – made in Switzerland! (for first-time participants & repeaters) Asian food is a strong and long-lasting culinary part of Zurich’s wast and energetic gastronomy scene. And, unlike many other segments, such as Burger, Coffee etc., the international chains have not really succeeded. There are many locally developed concepts, mainly innovated and operated by small groups or families. Let’s discover them and understand how they became successful. Guide: Peter Herzog

Costs R1 & R2 each (programs subject to change): CHF520 including all material, transfers, food & drinks. Non-Swiss participants have precedence.

11:00 to 17:00 Workshop (also for non-Summit participants)

Social Media Strategy – Everything restaurateurs need to know | Elevate the message, eliminate the noise | Facebook, Twitter: successful case studies

Exclusive by Mark McCulloch (ex Pret, YO! Sushi, lastminute.com), Spectacular Marketing, and Vivion Cox (ex Skype and Silicon Valley), Klood, in partnership with Elliott Marketing & PR, all UK. A crash course in what is social media, why you should be involved, how to resource it, etc. The workshop will help to write your own digital strategy and to put in to practice.

Costs workshop (program subject to change): CHF580 including all material, food & drinks (location: GDI).

from 20:00 Get-together at Jade (Restaurant, Bar) Brandschenkestrasse 25, 8002 Zürich – www.jade.ch For all conference participants who already are in town. Schedule

1st day Tuesday, 24 September 2013

10:00  Public transfers from the hotels and main station to the conference place Lake Side. Coffee & co. 11:00 Gretel Weiss & Welcome & intro on behalf of the organizers David Bosshart 11:10 David Bosshart Making, sharing, using GDI Gottlieb Duttweiler Institute | New lifestyles in an all digital world | The quantified selves, we are now our data 11:55 Gretel Weiss Europe’s top 100 restaurant operators FoodService Europe & ME | New ranking and analysis | Changes & trends in the foodservice business

12:30 Lunch 13:40 Claus Meyer Danish dynamite The Meyer Group | The mission of the Nordic culinary game changer | Cultural cuisines: trying to make the unimaginable practical  Leader one to one – a conversation with Christopher C. Muller

14:40 Break 15:10 Richard Wiseman The psychology of luck Spin Solutions | How some people find happiness and others do not | Rites, rituals and rules 16:00 Karen Forrester Re-energizing a tired brand T.G.I. Friday’s UK | Thank Goodness, it’s Friday! – making T.G.I. Friday’s hot again | Work hard, have fun, make money Q&A 16:40 Break 17:10 Hot concepts on stage – between premium and budget, driving consumer value Federico Grom | Grom, Italy Rosa Madrid | 100 Montaditos, Q&A 19:00 Dinner party – make new friends & reunite past friendships Boat cruise on the Lake of Zurich (foodservice by Marché International) 22:00 Return to Lake Side 22:15 Return to city/night cap at Bar Quaglinos/Hotel Europe, Dufourstrasse 4 – www.quaglinos.ch (walking distance to hotels and main station) www.efss.ch

2nd day Wednesday, 25 September 2013

08:00   Public transfers from the hotels and main station to the conference place Lake Side. Coffee & co. 09:00 Tomáš Sedlácˇek What went wrong with economists? Economist | A fresh look at our economy and the so-called crisis | The irrational meets the dismal science Q&A 10:00 Coffee Break

Two top European family businesses | Leading categories. Managing innovation. Going abroad. 10:30 Richard Bergfors A Swedish burger concept breaks through Max 11:00 Maxime Holder Building on a French bread tradition Paul 11:30 Richard Bergfors Leadership-roundtable: Maxime Holder perspectives on going international Mario C. Bauer (Vapiano) Andreas Karlsson (Sticks’n’Sushi) Henry McGovern (AmRest)

12:10 Break 12:40 Kory Spiroff Domino‘s EMEA – leading global growth Domino’s | Delivering the next billion sales | The future: mobile ordering and payment | Pizza theater: up-market store design Q&A 13:10 David Bosshart & Visions of the future of eating Christopher C. Muller | Paradigm shift in eating at home, at work, on the go and for leisure | Insights from a new food trend study in Europe

13:30 Christopher C. Muller The road ahead Boston University Final conclusions 14:00 Lunch & goodbye drink 15:00 End of conference Bus service to the airport and Zurich main station www.efss.ch Speakers www.efss.ch

Mario C. Bauer Bonn, Germany, www.vapiano.de

Mario C. Bauer is CEO of Vapiano Franchising International and is responsible for the development of 26 existing and all new country markets. Today, the fast casual formula (, pizza, bar), made in Germany, has more than 120 . Mario has a strong entrepreneurial spirit. He was born in , Austria, and grew up within a family restaurant business. After studying busi- ness administration and gathering his first work experience in the investment banking field, Mario co-founded a bagel chain and worked for several inter­ national F&B systems.

Richard Bergfors Stockholm, , www.max.se

Richard Bergfors is CEO of Max Hamburger Restaurants; Sweden’s oldest, most profitable and popular hamburger chain (founded by his parents in 1968). The brand recently started its international expansion and can now be found in over 100 restaurants in 5 country markets. The family’s com­ mitment to health and the environment has resulted in industry-pioneering initiatives. Max also offsets 100% of its environmental impact. Richard has been awarded the Corporate Social Responsibility Award for Leadership and named Green Capitalist of the Year.

David Bosshart Zurich, Switzerland, www.gdi.ch

Dr. David Bosshart is CEO of the GDI Gottlieb Duttweiler Institute for economic and social studies in Switzerland – one of Europe’s leading think tanks. He is the author of various publications including ‘Kultmarketing’ (Cult Marketing), ‘Die Zukunft des Konsums’ (The Future of Consumption), ‘Billig’ (Cheap) and ‘The Age of Less’ and is a frequent speaker at events in Europe, the USA and Asia. His work focuses primarily on trade and retailing, manage- ment and social change. He studied philosophy and political theory.

Karen Forrester Luton, UK, www.tgifridays.co.uk

Karen Forrester is Managing Director of T.G.I. Friday’s UK Ltd. Since joining the company in 2007, she implemented a people-led strategy, investing heavily in her team members and their training. This approach has delivered significant return: 16 quarters of continuous growth. Perhaps more impor- tantly, the belief in the brand and business has been re-established. The engagement of the team (55 restaurants) has returned to the dizzy heights of 25 years ago. Karen has an MBA from Edinburgh University. Federico Grom Torino, Italy, www.grom.it

Federico Grom is Chairman of the Board of Gromart S.p.A. In 2003 he and his friend/business partner Guido Martinetti opened their first Grom-store in Torino. Today, the premium gelateria brand has more than 60 units around the globe. It’s about an affordable luxury (traditional methods and very best ingredients/own farm). Federico’s background: Masters’ degree in econo- mics & business at the University of Torino, combined with some years of experience as a consultant and financial manager in the corporate world.

Maxime Holder , UK/Paris, , www.boulangeries-paul.com/www.paul-uk.com

Maxime Holder is CEO of Paul (main brand of the French family group) since 2006 and is presently Chairman of Paul International – developing the com- pany in the international market. World-famous for its baked products, the traditional French formula counts, as of the middle of 2013, nearly 550 units in 26 countries. 2012 was the first year with more openings outside than inside of its home country. Maxime’s background: a law diploma from Sciences Po in Paris and consultant work in the financial environment of Arthur Andersen.

Andreas Karlsson London, UK/Copenhagen, DK, www.sticksnsushi.com/www.sushi.dk

Andreas Karlsson is Operations Director for the Danish-owned Japanese res­taurant group Sticks‘n‘Sushi which has 10 restaurants in Copenhagen and one in London. He started his career with Wagamama in 1995. From 2002 until 2010 he was Director of International Licensing for this UK brand, bringing the noodle bars as far as New Zealand. Andreas is respected as one of Europe’s most experienced operators in implementing restaurant con- cepts in very different eating & business cultures internationally.

Rosa Madrid Madrid, Spain, www.gruporestalia.com

Rosa Madrid leads the European Business Development of Restalia Grupo, 100 Montaditos‘ parent company. Besides restaurants she has an exten- sive experience in the area of shopping centers. 100 Montaditos, started in 2000, is one of the fastest growing concepts in Spain, despite the massive economic crisis. About 250 stores in 6 countries – focused on 100 different tapas/montaditos and beer. 100 openings are on the agenda for 2013. Rosa, former partner of Knight Frank Spain, has an MBA from San Telmo Institute in Seville.

Guides: Zurich restaurant study tours

Peter Herzog Peter Kern For over 25 years in national and inter- Certified architect, interior and product national leading management positions. designer. He designs restaurants, bars, Today he is head of operations at the hotels, retail stores etc. and also has GDI and working as a consultant. a broad experience in renovating and Operator Prime Tower-Gastronomy restoration in gold premises at home ‘Clouds‘ in Zurich. www.hc-ag.ch and abroad. www.efss.ch

Henry McGovern Warsaw, , www.amrest.eu/www.amrest.pl

Henry McGovern founded AmRest in 1993, currently the company’s Chairman & CEO; he is a veteran of doing business in Central Europe. He has started and run multiple companies in the West and the East. Henry developed AmRest from one restaurant to its current level of 800 units in 13 countries; from the USA to . The business includes Burger King, KFC, La Tagliatella, , Starbucks and Blue Frog. Background: London School of Economics. He has served for years on the International Advisory Board of YUM Inc.

Claus Meyer Copenhagen, , www.clausmeyer.dk

Claus Meyer – gastronomic entrepreneur and mindset challenger – is co-founder of The Best Restaurant in the World, noma, 3 years running. For more than 20 years he has challenged conventional thinking in agriculture, food production and cooking. He has inspired a generation to rediscover local Nordic produce through cookbooks, TV shows, cookery schools, lectures, public food debates and produce from his own orchard. When in 2004 Claus co-authored the New Nordic Food Manifesto, he and noma were in pursuit of purity, simplicity and freshness based on seasonal foods that make the most of the local region’s climate, water and soil.

Christopher C. Muller Boston, USA, www.bu.edu/hospitality

Christopher C. Muller, Ph.D., Professor of the Practice at Boston University‘s School of Hospitality Administration. His academic career began at Cornell and subsequently took him to Orlando and now to New . He is the leading thinker and teacher in the field of ‘Successful Multi-Unit Restaurant Management‘. His research has focused on chain-restaurant organization, development and growth and the training of multi-unit mana- gers. Chris has lectured on these topics throughout the world. Brand-new book publication ‘The Leader of Managers’ (http://bit.ly/10e5V5f).

Kory Spiroff Duesseldorf, Germany/London, UK, www.dominos.de/www.dominos.co.uk

Kory Spiroff – Vice President for Europe, Middle East and Africa (EMEA) at Domino’s Pizza, the world leader in pizza delivery. The US-brand has nearly 2,000 stores in this region of the world – half of that in The UK (8 of the Top 10 Dominos’ stores worldwide) and . Today, he holds the position of Managing Director at DP Germany. Kory, born and raised in North Ame- rica, has worked for the brand for nearly 30 years, beginning his career as a driver. Since joining the international division, he has been involved in the opening of more than 1,400 new stores in the EMEA-Region. Tomáš Sedlácekˇ Prague, , www.tomassedlacek.cz

Young star economist Tomáš Sedláˇcek has changed our ideas about econo- mics. His provocative arguments bring a breath of fresh air into the discussion. In his international bestseller, ‘The Economics of Good and Evil’, he uses cultu- ral analysis to radically rethink the notion of economics as a science. Sedláˇcek was an advisor to Václav Havel and is currently a member of the National Economic Council in Prague. He teaches at Charles University in Prague.

Gretel Weiss Frankfurt, Germany, www.cafe-future.net/www.food-service-europe.com

Gretel Weiss is co-founder, Editor-in-Chief and Publisher of the two leading trade magazines – food-service (since 1982) and FoodService Europe & Middle East (since 1998). She is a recognized expert with insider knowledge of the chain-restaurant industry (market analyses, conceptual case studies and trends, worldwide studies of eating cultures and away from-home- markets). Her background is farming, with university degrees in Nutritional Science and Economics.

Richard Wiseman London, UK, www.richardwiseman.com

Richard Wiseman started his working life as a professional magician and currently holds Britain’s only Professorship in the Public Understanding of Psy- chology at the University of Hertfordshire. He has written several best-selling books that have been translated into over 30 languages, including ‘The Luck Fac- tor‘, ‘Quirkology‘, and ‘59 Seconds‘. His psychology-based YouTube videos have received over 90 million views and he has given keynote addresses to organiza- tions across the world. Richard is the most followed UK psychologist on Twitter.

Presenters: workshop ‘Social Media Strategy’

Mark McCulloch Digital & social media expert and brand- focused creative marketeer. He created and delivered Pret’s digital strategy – and for YO! Sushi, Mark won 2 awards for Best Restaurant Website in the World – Webby Awards 2010. www.spectacularmarketing.co.uk

Vivion Cox He has a track record in setting up successful technology ventures and has headed up some of the world’s largest technology-based projects such as the extraction of Skype from eBay. Vivion is specialized on social media manage- ment (analytics, web design etc.). www.klood.com Information

Organizer Transport Cancellation GDI Gottlieb Duttweiler Institute We will be working together with Cancellations must reach us by Langhaldenstrasse 21 the local public transport. The 23 August 2013. After this deadline CH-8803 Rüschlikon/Zurich conference place Lake Side can be and until 5 whole working days reached from Zurich main station prior to the beginning of the Registration/ (by tram, 13 minutes to the venue) conference, participants will be Event administration or from the airport (by train, charged 75% of the fee. The full Brigitte Fischer 20 minutes to the venue). Hotel amount is charged for cancellations Phone +41 44 724 62 66 guests can get information about thereafter. Naturally, a substitute Fax +41 44 724 62 62 the fastest way to the venue/next participant will be welcome. [email protected] tram or train at the hotel reception. www.gdi.ch/efss Public transport to the venue Hotel accommodations www.efss.ch Tram no 4, stop Fröhlichstrasse, Attention: Please note that the 5 minutes walk to the venue, hotel booking no longer will be made Event organization train no S6/S16, stop Tiefenbrunn, by the GDI. If you wish to book a Susanne Hanselmann 5 minutes walk to the venue. hotel for the 14th European Foodser- Phone +41 44 724 62 15 vice Summit please use the link [email protected] Voucher below. There you will find a list of the We will send you a voucher for free hotels to book directly from the Inter- Conference hosts transport on all 3 days valid within net. If you like to book a room by Gretel Weiss the zone 10 (Zurich city) one month phone, please mention that you FoodService Europe & before the event. The voucher is book for the European Foodservice Middle East not valid for the train to the airport! Summit. Only then we know for Phone +49 69 75 95 15 11 transport capacities. Fax +49 69 75 95 15 10 Fee per person www.efss.ch/hotels [email protected] CHF2,600 Restaurant companies CHF3,750 Suppliers/Consultants Hotel range David Bosshart Park Hyatt Zürich CHF540-640 incl. GDI Gottlieb Duttweiler Institute The price includes documentation, breakfast, www.zurich.park.hyatt.com Phone +41 44 724 62 01 extensive download area, all meals, Steigenberger CHF300-450 excl. breakfast,www.zuerich.steigenberger.ch [email protected] refreshments, transfers, get-to-­ gether­ and dinner party (VAT incl.). Opéra CHF298-395 excl. breakfast, www.operahotel.ch Location/Conference place The fee has to be paid in advance. Lady’s First CHF290-405 incl. Lake Side, Casino Zürichhorn breakfast, www.ladysfirst.ch Bellerivestrasse 170 Restaurant study tours Hotel Europe CHF290-350 excl. CH-8008 Zurich CHF520 including guide, trans- breakfast www.hoteleurope-zuerich.ch Phone +41 44 385 86 00 fers and refreshments. Numbers Sorell Hotel Seefeld CHF250-290 www.lake-side.ch are limited. Consideration accord­ incl. breakfast, www.hotelseefeld.ch ing to registration date. Hotel Seehof CHF270-300 Conference language incl. breakfast, www.seehof.ch English Workshop Hotel Du Théâtre CHF230-290 incl. breakfast, (simultaneous translation CHF580 including all material, www.hotel-du-theatre.ch into German) food & drinks. Open also for Sorell Hotel Rütli CHF195-285 non-Summit participants. incl. breakfast, www.rutli.ch Hotel Seegarten CHF265-325 Changes in the program incl. breakfast, The program is subject to www.hotel-seegarten.ch change. Should the event fail to take place, fees will be refunded. Further claims are ruled out. www.efss.ch

Registration

14th European Foodservice Summit (23), 24 and 25 September 2013

Please complete, copy and send by fax to +41 44 724 62 62. Online registration and credit card payment: www.efss.ch

Title, Last Name First Name

Company Restaurant company Supplier/Consultant

Function/Position

P.O. Box, Street

Country, Postcode, City

Phone, Mobile Fax

E-Mail

Who’s who booklet – please send a portrait photo (high res/300 dpi) to: [email protected]

Restaurant study tours & workshop, Transport 23.9.2013, 11:00 - 17:00 I wish to use the free shuttle service I will attend: from the conference place Lake Side R1 – Zurich with Peter Kern, CHF520 to the airport or main station after the R2 – Zurich with Peter Herzog, CHF520 conference 25.9.2013. Workshop – Marc McCulloch/Vivion Cox, CHF580 I will travel by car (parking required at the Lake Side). Get-together, 23.9.2012, from 20:00

I will attend.

Dinner party, 24.9.2013, 19:00 - 22:00 Credit card number I will attend. I will be accompanied at the party by: Validity date Name (companion)

Date/Signature www.efss.ch

Educational partners

www.nestleprofessional.com www.salomon-foodworld.com

www.ecolab.com www.truemfg.com

www.anuga.de www.doehler.com www.koelnmesse.de

100c 75m 8k

60c 38m

70c 100y

www.winterhalter.biz

Concept/Advisory Board David Bosshart, GDI Gottlieb Duttweiler Institute, CH-Rüschlikon Ignasi Ferrer, The Eat Out Group, S.L., E-Barcelona Bane Knezevic, McDonald’s, D- Henry McGovern, AmRest, PL-Warsaw Tony Hughes, GB-Birmingham Andreas Karlsson, Sticks’n’Sushi, GB-London, DK-Copenhagen Christopher C. Muller, Boston University, USA-Boston Herwig Niggemann, W. Niggemann, D- Kevin Todd, Rosinter, RU-Moscow Gretel Weiss, Deutscher Fachverlag, D-Frankfurt a. M.

14th European Foodservice Summit (23), 24 and 25 September 2013, Zurich/Switzerland